Shiitake Sushi Rice Risotto
4-5 cups vegetable stock or 4 1/2 cups water with 1/4 tablespoons naturally brewed soy sauce
1 tablespoon butter, divided
2 tablespoons olive oil
2 cups sliced shiitakes
1 tablespoon minced garlic
2 shallots, minced
2 cups sushi rice
1 cup white wine
1/2 bunch chives, cut into 1-inch batons
Small block Parmagiano-Reggiano, for shaving
Kosher salt and freshly ground black pepper to taste
In a large saucepan over high heat, heat vegetable stock until simmering and remove to a heat-proof pitcher or bowl. In same saucepan over medium-high heat, add half of the butter with 1 tablespoon oil and melt. Add shiitakes, season with salt and pepper and saute until soft. Remove sautéed shiitakes to a plate. Add remaining butter and oil and sauté garlic and shallots until soft. Add sushi rice, season and stir to coat rice with oil. Deglaze with white wine and reduce completely. Stir in hot broth, one ladle at a time, allowing liquid to absorb into rice each time, until creamy smooth and rice is al dente. Add back shiitakes and check for flavor. Serve with chive batons and Parmagiano-Reggiano, shaved tableside.
SA Prum Essence RieslingFrom Mosel-Saar-Ruwer, Germany. Fresh fruit flavors perfectly balanced by acidity and mineral character. Aromatic, with scents of apricot and peach. Pairs well with a range of light appetizers and seafood dishes. Stainless steel fermented.